bright, juicy, crunchy …. Vietnamese-Style Chicken Salad

I’ve been on a salad kick lately and was looking for something bright and tangy the other day after eating several plates of filling, hearty spätzle. Vietnamese food came immediately to mind and thought a salad incorporating those flavors would be nice. Something with a bracing nuoc cham type of dressing, bright with lime juice, chilies and fish sauce. I pulled a chicken breast from the freezer. Took stock of my vegetable bins. Grabbed a package of rice noodles from the pantry. I hashed out an idea from a recipe I’ve used before, stopped by the Asian market for fresh lemongrass and picked up some mint while I was there too.

The dressing is bright and pungent in just the right way, with a good ginger zing. A bit of chile paste adds a nice flavor but it’s not really spicy; add more if you like. There’s a bulb of fresh lemongrass, which I particularly like though I realize it can be a bit tough to find sometimes. For fresh lemongrass, use just the tender, bulbous part on the bottom of the stalk. Cut off the tough 2/3 or so and discard or save for the stock pot (it’ll freeze just fine). Peel off the tougher outer leaves and trim off the root. Cut into thin strips, then finely mince. One stalk should give you around 2 Tablespoons. If you can’t find fresh lemongrass either leave it out or substitute with fresh lemon zest. I’m generally not a fan of that lemongrass paste you find in a tube (it tastes weird to me, sort of chemically) so instead, use the zest from half of a lemon in place of 1 stalk. Throw it into a jar with everything else and shake it up.

There’s chicken in the recipe but shrimp would be great too. So would tofu, flank steak or sliced pork tenderloin if that’s your thing. A handful of rice noodles are great and there’s just enough that this is a salad with noodles, not the other way around. If you’d like to up the noodles, certainly do so and use whatever thickness you have or can find. A bunch of bright vegetables add the color and crunch – cabbage, peppers, carrots, cucumbers; again think bright colors and crunchy, fresh textures. Fresh herbs – cilantro and mint – add a wonderful herbal note. Thai basil, chives and even parsley would work too.  Top if off with a handful of crunchy peanuts to add the final touch to a simple Vietnamese inspired salad, perfect for these in-between days of winter and summer. Some call it spring but where I live, it’s just endless grey with teasing bits of sun. Bright colorful things are desperately needed.

STRESS THERAPY BAKING FACTOR: JUICY GOODNESS. There’s something about this dish; it makes you drool. It activates those salivary glands and just seems, somehow, juicy. After months of hearty, warm, creamy foods, I think we’re all ready for a little fresh crunch and a little juiciness from dishes full of bright, juicy flavors. This one fits the bill and can be infinitely varied based on what you have on hand, what’s in your garden or what you have a taste for. Don’t forget about leftovers too – it’s a great second act for that leftover steak or pork chop. It holds well, travels well and all the prep can be done a few days ahead so it comes together quickly if need be.

ten years ago: Khachpuri (cheesy Georgian bread)
nine years ago: Oatmeal Jam Bars, Hot Cross Buns, Will It Waffle?
eight years ago: Guinness Stout Floats
seven years ago: Chocolate Banoffee Tart, Greek Sunday Lunch
six years ago: Classic Yeast Coffeecake
five years ago: Guinness Crème Anglaise
four years ago: Flourless Chocolate Cookies
three years ago: Chouquette,Soft Potato Rolls
two years ago: Old School Garlic Bread, Key Lime Bundt Cake
last year: Easter Recipe Round Up (and some polka favorites)

VIETNAMESE-STYLE CHICKEN SALAD – adapted from this recipe
Serves 4

For the marinade and dressing:
¼ cup fresh lime juice (from about 3 limes)
2 Tablespoons rice vinegar
2 Tablespoons mild honey
2 Tablespoons finely chopped lemongrass (the bulbous, tender part only)
1 Tablespoon fish sauce
1 Tablespoon finely grated fresh ginger
2 cloves garlic, minced
1 teaspoon garlic chile paste (sambal olek) or sriracha
½ cup vegetable or peanut oil

For the salad:
2 boneless, skinless chicken breasts
1 Tablespoon vegetable or peanut oil
3 ounces thin, dry rice noodles
about 4 cups napa cabbage, thinly sliced crosswise (½ medium)
1 medium red bell pepper, cored, seeded, and thinly sliced
1 cup peeled shredded carrots
1 medium English cucumber or 2 Persian cucumbers, halved lengthwise and thinly sliced
2 medium scallions, thinly sliced on a diagonal (whites and greens)
½ cup chopped fresh cilantro, divided
½ cup chopped fresh mint leaves, divided
2 Tablespoons roasted salted peanuts, chopped for garnish

1. Make the marinade and dressing:place the lime juice, vinegar, honey, lemongrass, fish sauce, ginger, and garlic in a medium jar and shake until well-combined and the honey is dissolved.
2. Add the oil and shake until emulsified. Refrigerate until needed. Can be made up to 3 days ahead and stored in the refrigerator.
3. For the chicken:Place the chicken on a cutting board and cut in half horizontally into 2 thin cutlets. Do this by placing one hand flaton the chicken breast, pressing firmly, and using a long sharp knife (like a chef or slicing knife), cut through the chicken from the thicker point through to the thinner point. Keep the knife parallel to the cutting board – if the knife is angled down, even slightly, it will cut down at that angle, resulting in an uneven cutlet. Go slow, press down firmly and keep it level.
4. Place the chicken between two layers of plastic wrap and pound the thicker part with a mallet or heavy object until it is an even thickness as the rest of the breast. This will help in even cooking.
5. Cook the chicken: Rub both sides of the chicken cutlets lightly with oil, season with salt and grill or cook in a hot pan until cooked through. To cook in a pan, heat a large skillet or cast iron pan over medium-high heat until very hot.
6. Place the chicken in the pan in a single layer, and cook until browned, 2-3 minutes.
7. Turn and cook until the chicken is just cooked through, about 2-4 minutes more. Remove from the pan and let cool.
8. Once cool enough to handle, shred into a small bowl and toss with 2 Tablespoons of the dressing.
9. For the noodles: break the dried noodles in half and cook according to the package instructions. This usually involves soaking in boiling water for a few minutes until tender but check the package.
10. Drain and rinse thoroughly under cold water to remove excess starch, then place in a large bowl.
11. Shake the dressing again, add 2-3 Tablespoons or so to the noodles, and toss to combine.
12. Assemble the salad: to the bowl with the noodles, add the cabbage, bell pepper, carrots, cucumber, scallions, ¾ of the cilantro and mint, and additional dressing to coat. Toss to combine.
13. Add the shredded chicken to the bowl and toss to combine. Add more dressing if needed.
14. Serve, garnished with the remaining cilantro, mint and chopped peanuts.
15. Make ahead: Everything can be made/prepped one day ahead and kept separate in the refrigerator. Leftovers will keep for a day or two refrigerated.